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Bertman Original Ball Park Mustard
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Spice Kitchen & Bar Pimento Cheese

Chef Submissions, Side Dishes

Ingredients:

  •  3 red bell peppers
  • 4 oz. cream cheese @ room temperature
  •  ½ cup mayonnaise
  • ½ tsp. of your favorite hot sauce
  • ¼ cup Bertman’s Original Ball Park Mustard
  • ½ tsp. kosher salt
  • ¼ tsp. sugar
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. white pepper
  • 1/8 tsp. smoked paprika
  • ¼ cup chopped dill pickle
  • ¼ cup of the dill pickle brine (juice)
  • 1 lb. cheddar cheese-grated

Instructions:

  • Roast peppers over an open flame or under a hot broiler until they are nicely charred, rotating them as they cook to a blister on all sides.
  • Transfer to a bowl & cover with plastic wrap.
  • Set aside to steam until they are cool enough to handle.
  • Once the peppers have cooled, carefully peel the blackened skin away.
  • Cut the de-skinned peppers length-wise, scrape away seeds.
  • Dice the peppers.
  • Combine peppers & all other ingredients in a bowl with a mixer for 2 minutes.
  • ENJOY for up to 3 days refrigerated!

How to use:

Grilled Cheese, Burger Topping, Chip or Vegetable Dip

Submitted by Adam Stafford – Chef de Cuisine, Spice Kitchen & Bar

← Bertman Stand Up And Cheer Rib Roast Melt Bar and Grilled Southern Remoulade →
Skills

Adam Stafford, Bertman Original Ball Park Mustard, Cheese, Chef Submitted, Comfort Food, Cookout Foods, Dip, savory, Spice Kitchen & Bar, Vegetarian

Posted on

November 7, 2017

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